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COMFORT FOOD China’s version of chicken soup

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THE GRAIN ON EVERYONE’S PLATES

for the sick and the soul is congee, a thin, easily digestible gruel made from rice boiled with plenty of water. For many, congee is also breakfast, a thin rice porridge served with fried youtiao (dough sticks), pickles and fresh soy milk.

Congee can also be dressed up with all manner of additions to sate a gourmand’s cravings, from slices of abalone to pidan, the preserved duck eggs with green yolks and black albumen. A luxurious congee should be boiled until the rice ‘blooms’, like fluffy popcorn. The resulting porridge

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is a viscous white wonder, resembling a cloud in a bowl.

EATING FOR HEALTH According to Chinese tradition, all foods have a medicinal effect. When you are feeling unwell, your body is out of balance – too hot, too moist, too dry, too cold. Finding the food with the right elements can help remedy and rebalance the body. This practice is known as shiliao. Cooling foods such as bitter melon can nix a sore throat, a symptom of an overheated body. A medicinal meal, yaoshan, is a combination of nutritious foods and therapeutic herbs, such as ginseng or cordyceps, that Chinese believe prevents or heals illnesses and promotes longevity. The most rich stews with a chicken base or the sex organs of animals.

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typical are tonics boiled for hours,


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ITALY

THE RULES

USA THE RULES

Most of us need a jolt of caffeine to get things firing. Wherever you find yourself waking up, here the rules for ordering the perfect coffee.

VIETNAM

THE RULES

AUSTRALIA THE RULES

ETHIOPIA

THE RULES THE RULES

THE RULES

TURKEY

INDONESIA


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LEARNING Whether you want to hone your

THE SWEET FINALE

culinary talents in a Tuscan villa or visit a parmesan cheese-maker, there are plenty of opportunities to learn about Italian food.

CITTÀ DEL GUSTO

MODENATUR

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TUSCOOKANY

ANNA TASCA LANZA

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APICIUS

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HAPPY HOUR ITALIAN STYLE

VINO From aristocratic reds to rosés, crisp sparkling whites and sweet dessert wines, Italy is the world’s largest wine producer, with a drop for every palate. Many big names hail from Piedmont, where barolo and

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barbaresco rule, and Tuscany, whose wine list includes Chianti classico and Brunello di Montalcino. Veneto is another big wine region, boasting reds such as Valpolicella and amarone, and sparkling white prosecco. At the other end of the country, Sicily produces a full range of vino, but is best known for its Marsala, malvasia and moscato dessert wines. Wherever you go in Italy, you’ll find a tipple to tickle your taste buds: Montepulciano d’Abruzzo, a versatile food-friendly red; sparkling Lambrusco in EmiliaRomagna; full-bodied primitivo in Puglia; Vermentino di Gallura, a highly respected white, in Sardinia. Italian wines are classified according to strict guidelines, with the best denominated

Denominazione di Origine

di Origine Controllata (DOC), Indicazione di Geografica Tipica (IGT) and vino da tavola.

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Controllata e Garantita (DOCG), followed by Denominazione


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